No-Bake Pumpkin Cheesecake


Are you guys ready for Fall?  I know I am!   With Halloween and Thanksgiving just around the corner,  this quick and easy no-bake cheesecake recipe is perfect.

No-Bake Pumpkin Cheesecake

Prep Time: 15 minutes

Total Time: 15 minutes      yield: about 6 servings


    • 2/3 cup graham cracker crumbs
    • 3 tbs. unsalted butter, melted
    • 1 (8-ounce) block reduced-fat cream cheese, softened
    • 1 (8-ounce) container light whipped topping thawed
    • 1/4 cup powdered sifted sugar (or to taste; can also leave out if desired)
    • 1 cup pumpkin puree
    • 1 tsp. pumpkin pie spice
Toppings: (optional)
  • whipped topping
  • nuts
  • caramel
  • graham cracker crumbs


  1. Melt the butter in a small microwave-safe bowl. Divide the graham cracker crumbs evenly amongst individual serving bowls or ramekins and press down to make a crust. Drizzle some of the butter over the crumbs in each dish. Place the bowls in the freezer.
  2. In a large mixing bowl, beat together the cream cheese, whipped topping, pumpkin puree, powdered sugar, and the pumpkin pie spice until well-combined.
  3. Remove the bowls from the freezer. Pipe or spoon the filling into each bowl. Add additional whipped topping and other desired toppings. Cover and refrigerate for at least 2 hours before serving.


Depending on the size of your serving bowls, you made need to add more or less of the graham cracker crumbs.




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